Enzymatic degradation of phytic acid in low-calore bread with different sources of phytases
The present investigation was carried out to study the possibility of utilization of high phytase activity extracted from different plant sources to degradation of phytic acid in low calore (diabetic bread) bread contained high levels of phytates. The reduction of phytate by using the ordinary water without adding phytase extract (control) in dough mixing then, fermented to 45 min., was ... إقراء المزيد